Gather round all, and grab yourself a bowl of Instant Pot Chili. This filling, healthy pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and it saves and reheats like a champ.

A white soup crock filled with delicious and healthy Instant Pot chili and toppings

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Whether I’m cooking for a crowd or looking for a yummy meal to last us all week long, chili is one of my favorite recipes to make.

This easy Instant Pot chili is ideal good mood comfort food.

Made with simple, nutritious ingredients like ground beef or ground turkey, canned beans, and sweet potatoes, it’s healthy, hearty, and will warm you to your core.

The quickest remedy for a chilly night is a warm, hearty bowl of chili, and this is the chili for the job.

Now that we’re cooking more often at home, I’ve been reconnecting with my Instant Pot. I love how quickly the recipes I make in it come together, and I really love the way it cuts down on dishes.

This Instant Pot turkey chili cooks with just 10 minutes of pressure cook time yet tastes as if it’s been simmering away on the stove all day.

A white soup crock filled with healthy Instant Pot chili

5 Star Review

“This chili was wonderful! I followed the recipe exactly and loved it so much. The spice was perfect.”

— Dylan —

How to Make Healthy Instant Pot Chili

This Instant Pot turkey chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans.

I used a similar blend of spices but omitted the quinoa in favor of a second type of canned beans. I like the variety of textures between the two, and the bonus fiber and protein too.

The Ingredients

  • Ground Turkey. Turkey is rich in filling protein and vitamins, making it the perfect healthy meat option for this chili. Ground chicken would also work well here, as would lean ground beef. If you’re looking for a vegetarian Instant Pot chili, try my Instant Pot Vegetarian Chili.


I do not recommend making this Instant Pot chili with frozen beef (or any other frozen ground meat), as the meat needs to fully brown and cook through to make sure it is safe and to give it great flavor.

  • Veggies. I LOVE packing nutrient-dense vegetables into my chili, and this recipe is no exception. A tasty combination of sweet potatoes and bell peppers helps make this chili extra hearty and nutritious. The veggies’ natural sweetness balances the smoky spices too.
  • Canned Beans. It’s chef’s choice here! You can use black beans, dark or light red kidney beans, chickpeas, or try a mixture. The beans give the chili body and will help keep you full for hours. (For Instant Pot chili no beans, check out my Instant Pot Paleo Chili.)
  • Chipotle Chile Powder. The secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried.
  • Chili Powder + Cumin + Garlic Powder. A little heat from the chili powder and a lot of flavor from all three. These spices help give the chili that simmered all day flavor.
  • Crushed Tomatoes. The tomatoes help provide both liquid and richness to the chili.
  • Toppings. Endless options! More on that below.

The Directions

  1. Sauté the turkey and onion in the Instant Pot. Once the meat is browned, stir in the spices.
  2. Stir in the remaining ingredients. (Scrape up any stuck-on bits of food to keep chili from burning in the Instant Pot.)
  3. Cover, seal, and cook on HIGH pressure for 10 minutes, then do a quick release. Serve with desired toppings, and DIG IN!

Prefer a Thick Chili?

If you want to thicken chili in the Instant Pot, let it continue to simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools.

A wooden spoon stirring an electric pressure cooker full of meat and vegetables

Alternate Cooking Methods

In case you don’t have an Instant Pot, I’ve also included directions to make this chili on the stove and in the slow cooker.

  • Stovetop Method. Sauté the turkey, onions, pepper, and spices as directed, then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes. (Also, be sure to check out my top-rated Healthy Turkey Chili for a stovetop recipe.)
  • Slow Cooker Method. For Instant Pot chili slow cooker style, sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the sweet potatoes are tender.
  • You may be wondering what the chili setting/button on your Instant Pot is, but it’s not needed for this recipe. I know it’s tempting to use the fancy buttons, but the 10 minutes of cook time on manual (high) pressure will work well for all Instant Pot models and is how I tested this recipe.

The Best Instant Pot Chili Toppings

  • Avocado. Cool, creamy, and scrumptious with this chili. This is a house favorite!
  • Plain Greek Yogurt. My favorite healthy substitute for sour cream. We usually purchase nonfat, though low fat works well here too.
  • Cilantro. A fresh and flavorful topping.
  • Cheese. For added indulgence, sprinkle some shredded cheese on top of your bowl.
  • Jalapeno. Turn up the heat with some diced jalapeno. (You can always sneak in a little more chipotle chili powder too for a spicy turkey chili.)
  • Bacon. Instant Pot chili with bacon would be delicious! Try adding some cooked and crumbled pieces of Oven Baked Bacon over the top of your bowl. You also could start this recipe by sauteeing chopped bacon directly in the Instant Pot until crispy, then remove it to a paper towel-lined plate, finish the recipe as directed, then sprinkle the bacon on prior to serving.

Storage Tips

  • To Store. Store chili in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
  • To Freeze. Place leftover chili in an airtight freezer-safe storage container in the freezer for up to 3 months.

Meal Plan Tip

Chop all vegetables up to 1 day in advance, and store them in the refrigerator.

White soup bowl full of Instant Pot chili, garnished with cubes of avocado and tortilla chips

What to Serve with Chili

Recommended Tools to Make this Recipe

  • Instant Pot. Other electric pressure cooker brands with similar cooking functions should work too. This is a great tool for making any of my Healthy Instant Pot Recipes.
  • Ladle. I use this to transfer the chili to bowls and storage containers.
  • Chef’s Knife. Perfect for chopping the vegetables in this recipe.

6-Quart Instant Pot

This useful kitchen appliance saves oodles of time on so many recipes. Plus, there’s only one pot to wash at the end.

white soup crock filled with Instant Pot Turkey Chili

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

white soup crock filled with Instant Pot Turkey Chili

Instant Pot Chili

4.98 from 35 votes
This Instant Pot chili recipe is the fastest way to make a rich, hearty, and healthy turkey chili with black beans and sweet potatoes.

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Servings: 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 medium sweet potatoes peeled and cut into 1/2-inch dice
  • 1 medium red bell pepper diced
  • 1 can crushed tomatoes (28 ounces)
  • 2 cans beans (15 ounce cans) , rinsed and drained (any mix of black beans, dark or light red kidney beans, or chickpeas—I used 1 can of black and 1 can of light red kidney)
  • 1 1/2-2 1/2 cups low-sodium chicken broth
  • For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt


  • Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes.
  • Add the chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
  • Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups chicken broth. Stir well.
  • Cover, seal, and set to cook on high pressure for 10 minutes.
  • Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.


  • TO STORE: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
  • TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
  • If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.


Serving: 1(of 6), about 2 cups, without toppingsCalories: 346kcalCarbohydrates: 49gProtein: 31gFat: 4gSaturated Fat: 1gCholesterol: 70mgFiber: 14gSugar: 10g

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More Delicious Chili Recipes

In addition to my Blue Ribbon Chili (my favorite chili ever!) that can be found in The Well Plated Cookbook, I also have a plethora of other chili recipes on my site.

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Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was so amazing! I made it last night to have for lunches this week. I didn’t have any cumin (boo) but it still tasted amazing. I used 1 can of black beans and 1 can of chickpeas for the beans. Other than that, I made the recipe as is. I used 2 cups of broth and it was perfect for us. Thank you for this fantastic recipe! Will definitely make again?5 stars

  2. I made this last night and it was delicious however, I left out the sweet potato and it was so watery. I know, I take full responsibility for not following directions but I can’t stand sweet potato.
    Would I completely omit the broth next time to make it thicker? I loved the flavor of this recipe so much that I’m determined to make it work!5 stars

    1. I’m so happy that you enjoyed the flavor, Sara! Do you like carrots or butternut squash? Those could be great swaps for the potatoes since they have a similar flavor profile and should cook in about the same amount of time. If you decide to try one, I’d love to hear how it goes!

    2. I love sweet potatoes. My family on the other hand will not even go near them. Lol I’ll try the carrots. Thanks for the recommendations.

  3. This was absolutely delicious! I’ve never had chili with pumpkin and cinnamon before and wanted to try something new. This definitely didn’t disappoint and is my families new favorite recipe for chili. A little spicy/ sweet and the perfect balance!5 stars

  4. I made this tonight for dinner and my whole family thought it was delicious! The recipe was easy to follow and the visual definitely enhanced them. I will be making this again!5 stars

  5. Delicious! I used Jersey sweet potatoes (white, not fibrous, sweet), one can of beans (didn’t have another). Turned out great! Healthy, too. Easy and yummy. Will def make again.5 stars

  6. Love this recipe! It was my first time making Chili AND in an Instant Pot! It’s clean, easy and DELICIOUS! It definitely has a kick so be mindful of how much chili powder you use if you’re sensitive to heat. However, I’m sensitive and I still loved it as is (even though I might adjust the amount next time, but my husband thought it was perfect). The sweet potato brings a little sweetness to the dish making it a well-rounded hearty dish! My husband put it over rice/quinoa for some extra carbs! We used 1 1/2 cups of chicken broth, which was a tad watery at first, but we let it sit for an extra 10 and that helped thicken it. Also, it makes a ton of food (for 2 people), which is great for meal prepping or feeding a large party/family. We froze some of it AND still have several nights for dinner this week!5 stars

  7. Had all ingredients ready to go, just in case the electricity would go off again. Am in Texas, had no way to know how long we would have power. Managed to do it, and it was wonderful! I do have Erin’s cook book, get her email recipes too, love them. But this was especially perfect, scrumptious. Easy to fix, fast, few ingredients.
    Thank you, Erin. ?5 stars

    1. Hi Erin! I’ve only tested the recipe as written, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  8. I like this recipe a lot, but I kept getting a burn notice on my instapot. I kept stirring it and eventually it cooked through; but I wasn’t sure if there was a hack for avoiding the burn.

    1. Hi Jason, to prevent the burn notice, I believe it is really important to make sure to scrape up any stuck-on bits of food on the bottom. Hope this helps!

  9. I’ve had this recipe saved for years now – it’s my go-to chili and always hits the spot! Sometimes I cook a little tomato paste with the spices and add a little coffee with the liquids (something I took from a different chili recipe long ago) for a subtle depth of flavor. But really this chili doesn’t need it. I always use a combo of black and kidney beans topped with sour cream, cilantro and chips. I’ve also started cooking it for 12 minutes instead of 10 because I think I cut my sweet potatoes a little larger than Erin.5 stars

  10. All the Well Plated chili recipes are fantastic! I highly recommend them! One question, why are the beans added before the pressure cook in this recipe, but stirred in after the cook for the vegetarian recipe?5 stars

    1. Hi Crystal! So glad you enjoyed the recipe. For the Instant Pot Vegetarian Chili, the beans do not need to cook as long as the quinoa, which is why they are added in later. Hope this helps!

  11. This chili is very tasty. I wouldn’t consider these changes, but I followed the recipe with the exception of using half of the chipotle chili powder so each of us could add spice as our preference. I did go with about 1 1/2 cups of broth and I was glad I did because we like our chili thicker. This way I didn’t have to thicken it by cooking it longer or adding a slurry. We ate with cheese, cilantro and tortilla chips and look forward to leftovers with avocado (if it ripens before we gobble up all of it). Erin: thanks for providing consistently yummy, healthy recipes! It keeps me coming back for more.5 stars

  12. Really loved this one!! I was apprehensive about the amount of chili powder it calls for but the spice level is perfect as is! I used 1.5 sweet potatoes and served over a small amount of rice. Delicious!!!5 stars

  13. Make 1/2 recipe if you have a smaller pressure cooker or alternatively, add cooked beans at the end.this recipe is too large for a smaller version of the instant pot.4 stars

    1. Hi Sharon! Could you tell me which size you used? I recommend a 6qt or more, and you are correct, this wouldn’t fix into anything smaller. Always a good rule of thumb with the instant pot is to never fill it above the fill line. Hope you still enjoyed it!

  14. This was delicious, easy, and healthy! Thanks for the recipe. I added a full can of chicken broth and it was a little watery, so I added a little cornstarch to thicken it a little. Perfect with some bread on the side.5 stars

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